Food Friends: Home Cooking Made Easy

Are you overwhelmed trying to find holiday gifts? Want to give a home cook a gift they will truly use and love?

If you’ve ever wanted to give a food friend a present that feels both thoughtful and useful, this episode is your guide. As two cooks who have spent countless hours in real home kitchens, we’re sharing the gifts that genuinely make a difference: reliable tools, pantry items that transform simple meals, and unique products that help people cook and host with more ease, beauty, and deliciousness.

By the end of this episode, you’ll discover:

1. A wide range of gift ideas — from edible treats to equipment upgrades — all items we personally use, love, and have gifted (or been gifted!) ourselves
2. Options across every price point, from everyday essentials to splurge-worthy standouts
3. Meaningful ways to give this season that support small businesses, local makers, and your wider food community

Tune in now for our curated list of this year’s most-loved gifts for home cooks and food friends!

***

This episode is sponsored by Mill – the odorless, effortless, automated food recycler.

This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. 

Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. 

Add Mill to your wish list or gift one now! Their biggest sale of the season is on, and you’ll get up to $200 Off through Monday, December 1st. Missed the sale? You can still get $75 off anytime at mill.com/foodfriends with code FRIENDS.

***

Links:

Kitchen Equipment & Serving:

Immersion blender

Bialetti/Moca Pot for Espresso Lover + Smeg Electric tea kettle

Holland Bowl Mill + Nice towels basic and fancy 

Enamelware, like the kind from Crow Canyon or Falcon 

Mill –  the odorless, effortless, automated food recycler

Everyday Kitchen Essentials:

Good-smelling fancy dish soap, like Koala Eco, or Heirloom Tomato from Flamingo Estate 

Japanese butter knife 

Earlywood flat wooden spatula

Aprons – Kari loves Hedley & Bennett, and Sonya swears by White Bark Workwear

Edible Gifts:

Good vanilla, like Kari’s favorite Heilala vanilla bean paste, or Sonya’s go-to Beyond Good pure ground vanilla 

Kishu mandarins from The Mandarin Man or a box of passion fruit from California

Freddy Guy Hazelnuts from Oregon

Rancho Gordo’s “20 Big Ones” gift box, or heirloom beans from Blue House Farm, 

Los Poblanos Albuquerque

Prana Kitchens Gift Sets 

Spicytude spice blends

Subscriptions: 

Thrive Market membership 

NYT Cooking App

Fun Gifts for Food Friends: 

Farmers’ market calendar or prints from  Aly Miller Illustrations

Gift card to your favorite local (to you) restaurant)

Culinary bookstore gift cards to: Book Larder (Seattle), Vivienne (Portland), Now Serving (LA), Omnivore Books (SF), Bonnie Slotkin Cookbooks (NY), or find a store near you

GIVING:

The Midnight Mission in Los Angeles 

World Central Kitchen 

Capaces in Oregon

Your local food bank

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Are you looking for new ways to use seasonal produce in salads you’ll actually crave? What if they could be meal prep-friendly? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to try make-ahead and entertaining-friendly salads, including a vibrant one with Napa cabbage. You’ll also discover a tried and true recipe for a classic French chicken liver pâté that’s perfect for parties and date nights.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Chicken-liver pâté by Javier Huerta adapted by Sam Sifton for NYT Cooking (unlocked) 

Sonya’s salads: Fennel, apple and pomegranate salad, coleslaw, a Moroccan carrot salad similar to the one from the workshop, and you can find the zucchini, za’atar, quinoa salad in Sonya’s cookbook: Braids 

Canelle Vanille’s Purple Napa Cabbage Salad that inspired Kari’s, which she made with orange bell pepper, shaved beet, celery, feta, and the champagne vinaigrette from her Nicoise Salad.

Sonya’s take on a purple Napa cabbage salad

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Do you wish you could meal plan easily for busy weeks or easy entertaining?

This week, we’re sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen.

By the end of this episode, you’ll:

1. Learn how to menu plan like a private chef for both weeknight cooking and dinner parties
2. The dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curry
3. The recipes sources we rely on the most for cakes, soups, sides and more

Press play now to discover how the best kind of cooking isn’t about perfection or posting pics – it’s about care, connection, and cooking what’s needed in the moment. 

***

LINKS:

Sonya’s Mediterranean-Inspired Dinner Party Menu:

• Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)
• Spinach and chickpeas by Smitten Kitchen 
• Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)
• Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet Magazine

Kari’s Weeknight Family Dinner Menu:

• Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese 
• Pink Grapefruit and Watercress Salad by Yotam Ottolenghi
• Farfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & Wine

Sonya’s Thai-inspired Dinner:

1. Thai green curry with shrimp from Thai Caliente
2. Easy eggplant stir fry from Vancouver with Love
3. Thai chicken satay with peanut sauce from Recipe Tin Eats
4. Butter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)

Kari’s 7-Hour Lamb Dinner Party:

• 7-hour lamb with loads of garlic from Improvised Life
• Side of sauteed Tuscan kale
• Delicata squash salad from the Washington Post
• Skillet apple pie from All Recipes, but add grated sharp cheddar to the pie dough

Sonya’s North African-inspired Dinner:

• Root vegetable tagine by Molly Stevens for Bon Appetit
• Sheet-pan harissa chicken thighs with olives and apricot from The Kitchen
• Couscous with almonds from Forkful of Plants
• Radicchio romaine chopped salad by Giada De Laurentis for Food Network
• Smitten Kitchen spiced applesauce cake 

Kari’s Menu for busy nights with kids:

• Dinner: High-heat roasted salmon from Recipes Teacher
• Pearl couscous side from The Mediterranean Dish, with  slow-roasted roma tomatoes from Blue Jean Chef (and here’s a one-pot version of salmon and pearl couscous from The Defined Dish
• For the teenagers: chicken kebabs with balsamic soy glaze from Food.com
• To stock the fridge: Cauliflower potato soup from Sally’s Baking Addiction, and Chicken tortilla soup from The Girl Who Ate Everything

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you? Not sure where to start?

We're rereleasing this episode to help unlock your best holiday meal with foolproof recipes to satisfy and impress all the guests at your Thanksgiving table.

We’re covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert to finish off the meal.

By the end of this episode, you’ll discover:

1. Reliable tips and techniques for the perfect (never dry) turkey
2. The secret to creamy, make-ahead mashed potatoes 
3. Simple, standout touches to veggies, sides, and desserts that will impress your guests 

Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! 

***

Links:

Classic plug-in turkey roaster

How to dry brine a turkey from The Kitchn

Digital meat thermometer

Sonya’s go-to roast turkey 

Turkey stock from roasted turkey wings from How Sweet Eats

Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT Cooking

Ultra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit

And perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes

How to reheat mashed potatoes from The Kitchn

Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart

Green beans in mustard vinaigrette and then top with our favorite Freddy Guy hazelnuts

Garlicky Haricot Vert from Food & Wine; strongly recommend using olive oil instead of butter or beef tallow so you can serve them at room temperature

Cranberry lime pie by Ann Redding and Matt Danzer for Bon Appetit

Martha Stewart’s perfect pumpkin pie recipe 

***

Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084

Sign up for our newsletter here for special offers and opportunities

Order Sonya's debut cookbook Braids for more Food Friends recipes!

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?

Whether you’re planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).

We’re breaking down how to plan a memorable Thanksgiving with:

1. The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.
2. A fully-tested vegetarian menu that satisfies every guest at your table.
3. A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.

Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.

***

This episode is sponsored by Mill – the odorless, effortless, automated food recycler.

This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms. 

Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet. 

Add Mill to your wish list or gift one now and get $75 off with code FRIENDS!

You can learn more at mill.com/foodfriends

***

Links:

Sonya’s co-hosting Thanksgiving menu:

• Turkey
• Baked ham from Natasha’s Kitchen
• Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT Cooking
• Ultra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit
• Baked beans from Rancho Gordo (with vegetarian option)
• Parsnips with miso and parmesan by Yotam Ottolenghi for NYT Cooking
• Radicchio salad with walnuts and pears or radicchio salad from the Gjelina Cookbook
• Brioche rolls (although typically Amanda’s mom uses Julia Child’s brioche recipe, and forms the dough into rolls )
• Horseradish cranberry sauce by Mama Stanberg
• Roasted Apple and pear crumble with cranberry compote by Suzanne Goin, from the AOC Cookbook 

Kari’s easy weeknight recipes for cooking during Thanksgiving week: 

• Stuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking 
• Maple and Miso Sheet Pan Salmon with Green Beans by Colu Henry for NYT Cooking 
• Roasted Tomato and White Bean Stew by Colu Henry for NYT Cooking

Kari’s potluck contributions for Thanksgiving Day:

• One of the cream pie recipes from Nicole Rucker’s Fat & Flour: The Art of a Simple Bake, or try this Banana Cream Pie from her book Dappled
• Browned Butter Pecan Pie Bars from Sally’s Baking Addiction

Sonya’s Vegetarian Thanksgiving Menu:

• Dorie Greenspan’s pumpkin packed with everything good
• Wild mushroom gravy from Oh My Veggies
• Root vegetable mash by Jamie Oliver 
• Smitten Kitchen’s skillet-baked mac n cheese
• Roasted and raw brussels sprouts salad by Susan Spungen for NYT Cooking
• Vegetarian celery leek stuffing from Love & Lemons

Kari’s favorite delicious and decadent vegetarian Thanksgiving sides: 

• Zucchini with cream and parmesan breadcrumbs from Dining In by Alison Roman, adapted by Annie Varberg
• Hasslebeck butternut squash with sage butter by Half Baked Harvest (omit the prosciutto + breadcrumbs) 
• Corn Creme Brulée from Good Taste with Tanji (add jalapenos or chiles to cut sweetness) 

Our previous Thanksgiving episodes: 

• Thanksgiving 2022 with Seth & Lauren Rogen, which includes great tips about how to organize a potluck. 
• Our Top 6 Thanksgiving Sides from 2023
• Our 5 Essential Thanksgiving Dishes from 2024

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Are you craving a homemade soup that’s a full meal in a bowl?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to cook up a pot of Ina Garten’s Italian Wedding Soup — a flavorful classic filled with tender chicken meatballs, fresh spinach, and pasta in rich chicken broth.

And you’ll want to make our favorite sweet, simple, no-bake peanut butter granola bars. They’re inspired by a nostalgic snack, and are perfect for packing up for lunch or travel. 

Tune in for a quick dose of home cooking inspiration that will warm your kitchen and your week!

***

Links:

Ina Garten’s Italian Wedding Soup 

The original Samak Stickies

How to make Kari’s homemade version of “No-bake PB & Honey Stickies”

NOTE: Process mixture finely so that it will pack well, and use very creamy peanut butter; the natural varieties do not work as well in this recipe. If your bars are crumbly and falling apart, dabbing a bit more peanut butter will help bind it together. 

• Process and pulse 1 cup roasted salted peanuts in a food processor until roughly chopped
• Add 2 cups Grape Nuts Cereal (or similar) and pulse until finely chopped, then transfer to a large mixing bowl
• Gently heat 1 cup creamy peanut butter + ⅓ cup honey + ½ tsp vanilla paste; stir until smooth and creamy
• Pour peanut butter mixture over the cereal mixture, then combine with (clean) hands until fully incorporated
• Use a 2” scoop to pack and portion into individual balls, then use your hands to flatten into a puck shape
• Can be eaten as is, or kept on the counter in an airtight container. You can also freeze them!
• This is a great recipe for teenagers and kids who are interested in helping in the kitchen!

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

How do working parents manage to cook thoughtful, home-cooked meals while balancing everything else — and still have time to bake, plan ahead, and enjoy the process?

If you’ve ever wished you could get delicious meals on the table without the stress, this episode is for you. 

This week, we’re talking with two home cooks, who happen to be our real life “Food Friends.” Sam and Malin share their tips on how they get dinner on the table without spending hours in the kitchen. 

Whether you’re packing lunches for kids, stocking your freezer for busy weeks, or trying to rediscover your joy in everyday cooking, this conversation offers real-world inspiration for how to make it happen.

By the end of this episode, you’ll learn: 

1. Creative solutions for meal prep and packed lunches – from scratch-made baked goods to recs for premade items from Trader Joe’s and Costco
2. Quick weeknight recipes that work EVERY time, like an endlessly modifiable one-pot rice dish and creamy spicy tomato beans 
3. Two takes on home-cooked classics, like: spaghetti bolognese, muffins, and even birthday cake!

Press play now to learn practical ideas you can actually cook this week!

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France. 

La Baleine’s Grey Sea Salt comes from the Celtic shores of Guérande, on France’s west coast. Hand-harvested using traditional methods, this 100% natural sea salt is unrefined, additive-free, and naturally grey from the mineral-rich clay of the Guérande salt marshes.

With its unique delicate but crunchy texture, La Baleine’s Grey Sea Salt is our go-to salt for everything from roasted vegetables and grilled meats to fresh salads and even desserts.

👉 Grab a canister of La Baleine Grey Sea Salt here on Amazon! Starting on Nov 4th, the first 500 purchases will receive $1 off their order!

***

Links:

Sam’s favorite recipes and recommendations:

The Lunch Tiffins Sam’s been using for years 

Lunchbox Harvest Muffins by Melissa Clark for NYT Cooking (unlocked)

Apple, Fennel Salad by Melissa Clark for NYT Cooking

Apple Cider Doughnut Loaf Cake by Sarah Jampel for Bon Appetit

French Yogurt Cake from Bon Appetit

Marcella Hazan’s Spaghetti Bolognese

Creamy spicy tomato beans by Alexa Weibel for NYT Cooking (unlocked)  

Pistachio Bundt Cake from Kitchen Confidence with Lili 

Claire Ptak’s Buttermilk Banana Bread from The Kitchn 

Trader Joe's Dolmas and Cesar Dip

Eat Smash Foods’ Protein Bites

Malin’s favorite recipes and recommendations:

Jamie Oliver’s eggplant parm from NYT Cooking (unlocked)

One-pot salmon and shitake rice by Hanna Asbrink for Bon Appetit

Shanghai style pork zongzi from The Woks of LIfe, aka “Chinese Tamales” similar to Malin’s mom. Malin omits the 5-spice powder.

Sesame jellyfish salad from Allrecipes. Malin suggests soaking the jellyfish in several changes of water and adding julienned broccoli stems. 

Mimi Thorisson’s bolognese recipe 

Tomato bruschetta by Ali Slagle for NYT Cooking (unlocked) – use garlic oil in lieu of raw garlic for a more delicate flavor

Chocolate date bran muffins by Kendra Vaculin for Bon Appetit

Malin’s Spumoni Cake for her daughter’s birthday

• Cherry almond cake layer made with Fabbri Amarena cherries (cake only - not buttercream)
• Pistachio cake layer (cake only -not cream cheese frosting)
• Chocolate cake layer (cake only - not frosting)
•  Pistachio cream filling on one layer (made with Arnett’s pistachio butter)
• Another layer had vanilla buttercream with Fabbri Amarena cherry syrup and cherries

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Looking for the perfect make-ahead menu for hosting on a chilly fall evening? 

In this bite-sized episode, we share the best things we ate this week to inspire each other and you!

By the end of this episode, you’ll be craving Julia Child’s classic boeuf bourguignon; it’s famous for a reason, with tender beef and a rich, velvety sauce. You’ll also pick up our tips for making the best apple-cranberry crisp –  a dessert that’s impressive enough for your next dinner party, or even for brunch! 

Tune in for a quick dose of home cooking inspiration!

***

Links:

Julia Child’s Boeuf Bourguignon 

Apple Crisp recipe from The Chunky Chef. To make Kari’s breakfast/brunch version, sub maple syrup for the sugar in the apples, and bake them with cranberries in the oven until tender and jammy. Mix up crumble topping and bake SEPARATELY from the fruit for added crunch (use gf oats if you like!). Add crumble topping to roasted fruit before serving. Offer whole milk Greek yogurt as an optional topping!

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What cookbooks are worth the investment? And which ones will you really cook from, time and time again?

Even the most passionate home cooks struggle with navigating the sea of available cookbooks out there! In this episode, we’re sharing the ones that have earned a permanent spot in our kitchen — these are the books that make weeknight cooking easier, baking more reliable, and hosting more successful. 

Whether you’re just starting your collection or looking to fall back in love with the books you already own, this episode helps you discover the ones that make you want to cook.

By the end of this episode you’ll: 

• Find out which cookbooks we rely on for weeknight cooking, with repeat-worthy recipes like chicken piccata and one-pot baked lentils with feta
• Learn which baking books made us confident home bakers, with recipes for an outstanding banana cake or the perfect homemade cinnamon rolls
• Discover inspiring recipes you might not expect, like a comforting bean soup from Frida Kahlo’s cookbook or iconic casseroles from a classic vegetarian tome

Pour yourself a cup of tea, open your favorite cookbook, and listen in. This episode might just remind you why you fell in love with cooking in the first place…

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

Discover La Baleine’s sister brand’s new, organic Le Saunier de Camargue Fleur de Sel Sprinklers  — the iconic finishing sea salt from the South of France, now in an easy, ultra-practical sprinkling format. 

Each grain is carefully hand-harvested by salt masters using ancestral methods passed down through generations. This delicate, crunchy sea salt enhances every dish with a perfect touch of flavor and texture, and it’s 100% natural, unrefined, and additive-free.

Choose from three organic varieties: ✨ Original — for everyday flavor, 🌿 Rosemary — for a Provençal touch on meat, fish, and vegetables, and 🌶️ Espelette Pepper — for a bold, subtly spicy finish.

👉 Grab all three Fleur de Sel Sprinklers here on Amazon and bring a taste of the South of France to your kitchen. Use code SALTSHAKE for $2 off your order!

*** 

Links:

Sonya’s favorite cookbooks for: 

WEEKNIGHT/EVERYDAY COOKING: Whole Food Cooking Every Day, by Amy Chaplin 

ENTERTAINING: At Elizabeth David’s Table, by Elizabeth David 

BAKING: Classic Home Desserts, by Richard Sax 

RELIABLE: The Smitten Kitchen Cookbook, by Deb Perelman 

GIFTING: Tenderheart, by Hetty Lui McKinnon

ESSENTIAL CLASSIC: The Taste of Country Cooking, by Edna Lewis  

INSPIRING/UNIQUE: Fridas Fiestas Recipes & Reminiscences of Life with Frida Kahlo, by Marie-Pierre Colle, Guadalupe Rivera

One of Sonya’s favorite books about cookbooks: Sara B Franklin's “The Editor: How Publishing Legend Judith Jones Shaped Culture in America”

Kari’s favorite cookbooks for: 

WEEKNIGHT/EVERYDAY: Vegetables Every Day, by Jack Bishop

ENTERTAINING: Cooking for Artists, by Mina Stone

BAKING: Now for Something Sweet, by Monday Morning Baking Club

RELIABLE: Barefoot Contessa at Home, by Ina Garten

GIFTING: Indian-ish, by Priya Krishna 

ESSENTIAL CLASSIC: The Enchanted Broccoli Forest, by Mollie Katzen 

INSPIRING/UNIQUE: The Dooky Chase Cookbook, by Leah Chase 

For Baking, we both have to include (again): Fat & Flour by Nicole Rucker

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What if dinner could practically cook itself?

In this bite-sized episode, we’re sharing our best home-cooking bites of the week, including two sheet pan meals that make busy weeknights a breeze.

By the end of this episode, you’ll discover:

• A Hungarian-inspired sheet pan chicken dinner loaded with veggies and big flavor — all roasted together for minimal effort and cleanup.
• A make-ahead sheet pan quiche that’s buttery, herby, and perfect for brunches, potlucks, or easy weekday lunches.

Press play for a quick dose of home cooking inspiration!

*** 

Links: 

Sonya’s Sheet pan chicken paprika 

Spinach sheet pan quiche from Smitten Kitchen. Kari kept the total weight of the greens, but combined added kale as well as spinach, and added in fresh parsley, dill, and mint

Are you searching for easy ways to stock your freezer for busy days, or for a friend’s meal train? 

If you’ve ever wished you could pull dinner from your freezer when life feels too hectic, or to help a friend in need, this episode is for you. This week, we’re sharing our favorite freezer-friendly recipes that are designed to be stored and reheated.

By the end of this episode, you’ll:

1. Discover how to freeze meals beyond dinner, like healthy protein and flavor-rich breakfast options
2. Master strategies for storing, freezing, and reheating… without losing flavor and texture
3. Find reliable recipes for comfort foods like homemade calzones, quiche, and homey chicken and rice soup

Press play to discover freezer meals that will add ease to your week, and deliver comfort to your table... or to someone you love.

***

Today’s episode is sponsored by La Baleine — makers of ancestral sea salts harvested from the South of France.

A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sels take it a step further.

Available in Original Fleur de Sel, Espelette Pepper, and Herbes de Provence, it’s the perfect final touch for vegetables, grilled meats, or even a decadent dessert.

Find Le Saunier de Camargue Fleur de Sel at Whole Foods Market or on Amazon, and bring a taste of the South of France to your kitchen. Use code FLDSALTS for $2 off your order!

***

Links:

Homemade frozen whole pizzas from Amy Bakes Bread, you can also get the dough from your local pizza spot or grocery store

Calzones from Natasha’s Kitchen that’s similar to what Kari makes 

Ina Garten’s Turkey Meatloaf

Taco meat by Sam Sifton for NYT Cooking, similar to what Kari ate growing up

Spinach sheet pan quiche from Smitten Kitchen 

Steel cut oats from Well Plated, oatmeal, and porridge all freeze well – Kari always uses water to cook, and adds a splash of dairy once served

Chicken leek and rice soup by Smitten Kitchen 

Frijol Con Puerco (Black Beans and Pork) by Pati Jinich

Jamaican Oxtail Curry by Butter Be Ready

Breakfast burritos by Yewande Komolafe for NYT Cooking 

Additional freezer meals we love: 

Ina Garten’s stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top

Heidi Swanson’s Baked Quinoa Patties from 101 Cookbooks 

Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking 

Sonya’s Stuffed Cabbage Rolls, and her Vegetarian Stuffed Cabbage

Premade freezer meals we love to ship:

Spoonful of Comfort for sending soup care packages (not sponsored)

Veselka soups and pierogies via Goldbelly (also not sponsored)

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Can your favorite diner order be turned into dinner? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll get inspired to try a classic Greek soup that’s creamy without any dairy, and can cook up quickly with a few shortcuts. You’ll also discover the secret to the best diner-style patty melt, and a trusted recipe for homemade slaw you can serve with it.

Tune in for a quick dose of home cooking inspiration! 

***

Links: 

Avgolemono Soup from our Substack

Best Patty Melt Ever from Amanda Cooks & Styles 

Sonya’s coleslaw from our Substack

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What’s better than a bowl of homemade soup after a long, chilly day?

If you’ve been craving easy soup recipes that actually work, this episode is your invitation to dive into soup season! We’re sharing our go-to soups for cozy weeknight dinners — the tried-and-true recipes we make every year, plus new favorites you’ll want to add to your rotation.

By the end of this episode, you’ll discover:

1. How to make flavorful homemade broth that freezes beautifully — so you can have soup ready any night of the week
2. Vegetarian soup recipes that pack big flavor, like a silky roasted red pepper soup and a bright, gingery twist on classic squash soup
3. Beginner-friendly soups that are hearty enough to serve as a complete meal

Press play now and get inspired with easy, comforting soup ideas to stir, sip, and savor all season long!

***

This episode is sponsored by La Baleine — makers of ancestral sea salts naturally harvested from the South of France. 

 Their Fine and Coarse Sea Salts are crafted through natural crystallization, harnessing the sea, wind, and sunshine to create clean, unrefined crystals. The Fine Sea Salt is perfect for everyday cooking, seasoning, and baking, while the Coarse Sea Salt adds texture and bright bursts of flavor to any dish. 

La Baleine’s salt-harvesting methods also help protect an extraordinary ecosystem in the South of France, which is home to over 500 species of birds and plants. 

Grab La Baleine’s Fine and Coarse Sea Salt Bundle here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the French Mediterranean Sea in your kitchen. Use code LABALSALT for $1 off your order!

***

Links:

Kari’s Sunny Chicken Soup with Lemon and Coconut from Food Friends’ Substack 

Ribollita soup from Ina Garten

Kari’s Tomato Soup from Food Friends’ Substack, and slow cooker caramelized onions from Gimme Some Oven 

Sonya's Indian tomato soup

Creamy Broccoli and Spinach Soup

Soviet-style "Monday" Soup from the Kachka Cookbook

Ginger Miso Pumpkin Soup from Sweet By Nurture

Alice Water's red bell pepper soup

Meatball Soup from The Cozy Cook, and another meatball soup from The Gourmandise School

Homemade beef pho from the Woks of Life

Also mentioned this week:

 Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond

The TikTok-famous Glow Soup

And for more soup inspiration:

Our first episode about soups, our soup episode from 2023, and last year’s soup episode

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Ever wondered what it would be like to host a cookbook club and taste restaurant recipes with the help of a few friends?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to try a velvety eggplant caponata with burrata to serve as a stunning appetizer at your next dinner party. You’ll also discover how an unexpected swap in a recipe can result in a rich, rum-kissed cake that’s easy enough for a beginner to bake.

Tune in for a quick dose of home cooking inspiration!

***

Links:

The Gjelina Cookbook by Travis Lett

Eggplant Caponata recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen 

Kabocha Olive Oil and Bittersweet Chocolate Cake from Gjelina, developed by Nicole Rucker

Radicchio salad with crispy shallots and shallot oil vinaigrette slightly adapted by No Crumbs Left

French apple rum cake by Jennifer Segal from Once Upon a Chef, Kari swapped the bananas for the apples for supper club, and it was a big hit!

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What do you bring to a potluck that’s guaranteed to be a hit, is easy to prepare, and can travel well?

Choosing what dish to bring to a potluck or tailgate can feel tricky, and that’s why this week we’re sharing our go-to dishes for feeding a crowd. These trusted recipes will allow you to show up to your next potluck with a dish that’s guaranteed to be one of the first things to disappear from the table. 

By the end of this episode, you’ll learn:

1. Stress-free recipes, like an eye-catching twist on pigs in a blanket and a buttery take on sliders
2. Two meatless mains that showcase seasonal produce 
3. Sweet, simple treats that can be baked days in advance and are easy to pack up and transport, anywhere you want to go

Press play and get inspired with recipes that will make you the MVP of your next potluck or tailgate!

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

La Baleine’s Kosher Sea Salt is 100% natural. Unlike other kosher salts, it is uniquely harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.

Additive-free, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

👉 Grab a box here on Amazon, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code LABALKOS for $1 off your order!

***

Links: 

Ham & Swiss Sliders by Lisa T from Allrecipes 

Hasselback salami from Busy in Brooklyn blog 

Rotel Sausage Dip by Patricia S York from Southern Living 

Sonya’s Wedge Salad from Food Friends’ Substack 

Duff Goldman’s Purple Potato Salad for Food Network

Vegetable pot pie by Heidi Swanson of 101 Cookbooks 

Pull-apart dogs in a blanket ring from the Food Network Kitchen (and the Tarte de Soleil from Smitten Kitchen)

Swiss chard and sweet potato gratin from Smitten Kitchen 

Sally McKenney’s browned butter pecan pie bars 

Honey yogurt pound cake with berries from Alison Roman’s Dining In, adapted by Mary Welsh 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

What five tools or pieces of equipment do you actually need to cook confidently at home?

Whether you’re moving into your first apartment, upgrading from the mismatched pans of your college days, or just wondering which tools really deserve a spot in your cupboards, this episode takes the guesswork out of stocking a smart, lifelong kitchen.

This week, we’re answering a listener question, and by the end of this episode, you’ll:

1. Discover what simple tools are absolute musts for any avid home cook
2. Find out the types of pans that chefs rely on most, and why 
3. Learn strategies and tips for building your kitchen from scratch, or upgrading what you already have on hand for more successful and smoother cooking

Tune in now and find out which pieces of equipment make the cut for us—you might just discover your new favorite sidekick in the kitchen!

***

LINKS:

Sonya’s Top 5

Stainless steel pot and pan set – there are many great options on the market, it doesn’t have to be AllClad, all those are amazing too!

Large wood cutting board or butcher block board

Meat thermometer

Tongs and fish Spatula

Sheet pans

Kari’s Top 5

Cutting boards:  Wood + Dishwasher-safe 

Set of 3 Knives - Chef’s, Pairing, and Serrated

Anchor Hocking glass batter bowl

Cast iron griddle 

Sheet pans

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!

Ever wonder what two personal chefs actually eat in a day? 

If you sometimes struggle with “what’s for breakfast…lunch…dinner?” let us help with realistic recipes that will make your home cooking easier! This week, we're divulging our everyday dishes and shortcuts that make daily cooking less of a chore and more of a joy. 

If you’ve ever fallen into a cooking rut or felt overwhelmed with feeding yourself, this episode is for you. By the end, you’ll:

1. Discover quick weeknight recipes that make dinner faster — from a classic vegetarian soup to a Slavic staple main dish
2. Learn strategies for meal prep and leftovers, like batch-making dressings, dips, and salads that hold up well in the fridge for days
3. Get excited to try a viral omelette for breakfast, a “snacky plate" for lunch, plus a comforting vegetarian pasta that comes together in under 30 minutes

Press play on this episode of and walk away with fresh ideas you can cook and enjoy today!

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from the South of France.

La Baleine’s Coarse Sea Salt is naturally crystallized by the sun and sea breezes, resulting in 100% natural, additive-free crystals with the perfect balance of texture and flavor. Larger than fine salt, these raw salt crystals dissolve quickly and give every dish a clean, bright, salty finish.

Even better, La Baleine’s time-honored harvesting methods help protect the extraordinary salt marsh ecosystem of Aigues-Mortes, home to over 500 species of birds and plants.

👉 Grab La Baleine’s Coarse Sea Salt Crystals here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the Mediterranean in your kitchen. Use code LABALRED for $1 off your order!

***

Links: 

Sonya - Day 1

Breakfast:  Jose Andres omelet!, and French press coffee. Here’s the recipe for homemade almond milk 

Lunch: Snacky plate/Salad plate with fennel apple salad, baba ghanoush, feta, green salad with tahini (skip the sweetener), toasted almonds, grapes, pita bread

Dinner:A simple herb and garlic roasted salmon, fennel apple salad, quinoa (add 1 cup rinsed quinoa to pot of boiling water, boil for 8-10 minutes, drain, then place back in pot covered with a lid for another 10 minutes). 

Kari - Day 1 

Breakfast: Drip coffee set up the night before + part of Mac’s smoothie. 

Tasty smoothie tips: 

• Tart: lemon, lime, sour cherry juice, raspberries or sour cherries (fresh or frozen)
• Veggie: fresh mint leaves, spinach, cucumber (peeled/seeded), romaine leaves
• Sweet: banana, dates, honey
• Boost: hemp hearts
• Blend. Add Ice. Blend again. Add whole milk yogurt. Blend a little more and serve! 

Lunch: Sheet Pan Japchae leftovers - modified recipe with what was in the produce drawer and added roasted tofu to the mix. The sauce is pantry-friendly and pulls everything together. Add a drizzle of chile crisp or hot sauce!

Snack: Banana Nut Breakfast Bar

Dinner: Beluga lentil and swiss chard soup

Sonya - Day 2

Breakfast: Bircher bowl with added fresh berries, dried goji berries, and yogurt. French press coffee. 

Lunch: Jalapeno cheddar bagel Tabor Bread, leftover salmon, viral carrot ribbon salad

Dinner: Kotlete (turkey patties) and Sonya’s reel on how to make them, braised romano beans, baba ghanoush, pita, salad. 

Kari - Day 2 

Breakfast: Coffee

Brunch & Lunch: Zucchini basil frittata bites  

Snack: Crudites cut up in the morning + bag of Lesser Evil popcorn 

Dinner: Mushroom + pecorino pasta with chives 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

What’s a Top Chef's go-to recipe for hosting friends?

This week, we’re not only sharing our best home-cooking bites, but we’re also asking Top Chef Melissa King about her favorite bite of the week!

By the end of this episode, you’ll discover two vegan desserts that use a surprising ingredient, plus a few new ways to bring miso into your weeknight cooking. Chef Melissa King also reveals her go-to date night dish from her new cookbook: Cook Like A King.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Find out more about Melissa King, follow her Instagram, and check out her new cookbook: Cook Like a King 

Recipes discussed in this episode from “Cook Like A King”: Shaighainese Lionhead Meatballs, Miso Baba Ghanoush, Miso Caesar Salad, Miso Marinated Fish, and Hong Kong Milk Tea Tiramisu

Other recipes discussed: Sonya’s grandmother’s Tefteli (meatball) recipe, and another of our favorite miso-marinated fish options

Melissa's "Best Bite" was from House of Prime Rib in San Francisco

Our Cooking a Steakhouse Dinner at Home episode has more steakhouse-inspired recipes

Our best bites of the week:

Silken Tofu Chocolate Mousse from the Conscious Plant Kitchen – this would be great with the addition of espresso powder, and topped with macerated berries!

The “Co-op Tofu Brownie Cookies” can be found in Nicole Rucker’s Fat & Flour

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Do you ever feel overwhelmed by all the incredible produce at the fall farmers’ market? And once you get home, do you wonder: “What do I do with all of this?” 

This week, we’re sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you’re smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you. 

By the end of this episode, you’ll discover: 

1. How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)
2. A restaurant-worthy radicchio salad that will become a repeat recipe
3. How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dish

Press play now and start cooking with what’s in season today!

***

This week’s episode is sponsored by La Baleine,, makers of ancestral sea salts harvested from the South of France.

La Baleine’s Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it’s been a staple in home kitchens for decades.

Harvested through natural crystallisation and using traditional methods, this fine sea salt isn’t just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it’s made, home to over 500 species.

👉 Grab a canister here on Amazon, or at your local Whole Foods Market. Use code LABALFINE for $1 off your order! 

***

LINKS:

Shishito - Piri Piri Chicken and Shishito skewers by Justin Chapple for Food & Wine

Figs - Baked figs with balsamic and feta by Phyllis Grand for Food52 

Mushroom - Simplest mushroom pasta from Smitten Kitchen (and a shoutout to the garlic butter roasted mushrooms from Smitten Kitchen too) 

Spaghetti Squash - Spaghetti Squash Parmesan from How Sweet Eats 

Honeynut Squash - Honeynut squash brothy beans by Justine Doiron

Beans - Mixed bean salad with tarragon and celery from Six Seasons by Joshua McFadden, adapted by Delectably Mine blog  

Radicchio - Nostrana’s/Cathy Whim’s Radicchio salad (famous Portland restaurant)

Kohlrabi  - Kohlrabi salad with pecans, lime, paprika, and marjoram from The Broad Fork by Hugh Acheson, adapted by The Tastiest Book Blog

Pears - Pear almond cake by David Tanis for NYT Cooking 

Apples - French apple cake by Jennifer Segal from Once Upon a Chef, and Sonya’s Apple Sharlotka

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Do you have a friend or family member who struggles with food allergies and restrictions? Do you want to host them for dinner, but have a hard time figuring out what to cook? 

In this bite-sized episode, we share and answer a listener's question, to inspire each other and you!

By the end of this episode, you’ll discover four menus that are allergen-friendly, how to modify dishes to meet your guests' needs, and how to plan ahead to simplify hosting. 

Tune in now for a quick dose of home cooking inspiration!

***

Links:

Kari Menu #1

*Beef meatballs with soy scallion garlic by Kay Chun for NYT Cooking. Mix ahead, shape, and cook off fresh

*Frizzled green beans with mushrooms by Alison Roman. Can roast alongside the potatoes and be served at room temp.

*Baked potatoes and baked sweet potatoes. Bake ahead, and reheat on site. Serve with dairy butter and non-dairy butter options, side of scallions or other toppings as desired.

Sonya Menu #1

* Shawarma chicken thighs from Edible Communities. Sonya also adds red pepper along with the onion to the sheet pan I cook them on. 

*Olive oil mashed by Lidia Bastianich, potatoes, or classic smashed potatoes 

*Easy 10-minute garlic broccolini from The Kitchn

Kari Menu #2

*Grilled soy-based chicken thighs with spicy cashews by Sam Sifton for NYT Cooking (unlocked). If you don’t have a grill, you can get those char marks by broiling it for a few minutes at the end

*Rice of your choice 

*Roasted broccoli

Sonya Menu #2

*Classic beef pot roast from the Modern Proper, and an even simpler one from All Recipes

Ina Garten’s roasted carrots and parsnips

Sauteed Swiss Chard by Ellie Krieger (omit vinegar for low acidity) 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Do you ever hit 6 p.m. on a chilly fall weeknight and wonder, “What on earth can I get on the table in under 30 minutes?”

This episode is designed for anyone who wants fast, comforting dinners without resorting to takeout or sacrificing flavor.

By the end of this episode, you’ll discover:

1. Quick and easy recipes that rely on pantry and fridge staples
2. Two sheet-pan dinners that make the most of seasonal fall produce
3. A classic soup, hearty enough to be a complete meal, that is loaded with vegetables 

Press play now and walk away with fresh ideas (and a few shortcuts) for dinner!

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sel with organic Espelette Chili takes it a step further.

With its fruity, peppery aroma, the Espelette pepper offers a mild chili flavor and a hint of sweetness that makes it ideal for that finishing touch on your next omelet, gazpacho, or sautéd potatoes.

👉 Grab a jar here on Amazon, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off your order!

***

Links:

Sesame seared ahi tuna steak from Katie’s Cucina, with coconut rice  from Love & Lemons

Sheet pan maple-miso salmon and green beans by Colu Henry for NYT Cooking (unlocked)

Sheet pan meatballs with burst tomatoes and garlic bread by Kendra Vaculin for Bon Appetit

Creamy turmeric pasta by Sue Li for NYT Cooking (unlocked)  

Lemongrass tofu and broccoli by Hetti Lui McKinnon for NYT Cooking (Unlocked)

Everyday dal by Priya Krishna for NYT Cooking (Unlocked), and this is the kind of red split lentil you’ll need, and asafoetida

Miso brown butter rice cakes with corn by Shilpa Uskokovic for Bon Appetit

Green minestrone by Rachel Ray 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Ever wished your vegetables could be the star of dinner instead of the side?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make a classic Italian take on pasta that will make the most of your zucchini bumper crop, and you’ll also want to try a green bean dish that uses a very unexpected spice for extra flavor (and crunch!). 

Tune in for a quick dose of home cooking inspiration!

***

Links: 

Elizabeth Minchili’s pasta with zucchini and herbs, and her TikTok that made Sonya want to cook it.

Kari’s favorite caramelized zucchini pasta by Ali Slagle for the NY Times

Frizzled beans with sizzled sesame and mint can be found in Justine Doiron’s cookbook: Justine Cooks. To make: Justine chars the beans in a hot cast iron pan with a little olive oil – she does this in batches so the beans don’t overcrowd the pan. Once the green beans are charred, you take them out, then in the same pan you toast raw sesame seeds, and right towards the end you add coriander seeds and dried mint. Then you add the beans back and toss it all together with some flaky salt, a splash of sherry vinegar, and a drizzle of honey. You can add pickled onions, too if desired!

Another fun take on green beans and sesame flavors from Susan Spungen 

And a green beans with yogurt and dill recipe similar to what Sonya made. 

Corn ravioli from  Oro Pasta in Richmond, VA ,were gifted to Kari from a friend. Richmond-area listeners: we are so very jealous of your proximity to this delicious pasta! 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother? 

Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you’re juggling dietary needs, timing, and presentation. 

This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you’ll discover:

1. Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipe
2. Dietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavor
3. Tips for make-ahead dishes so that hosting can feel calmer

Press play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

La Baleine’s Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.

Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

👉 Grab a box here, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code BALKOS10 for $1 off your order!

***

Links:

Sonya’s Menu 1: Rosh Hashanah or Fall Festive Gathering 

Salad: Crunchy cabbage slaw with farro and pecorino (swap mayo for pecorino in the dressing to keep it non-dairy) from The Kitchen

Main: Sonya & Kari’s port and wine braised short ribs from the pop-up they cooked together

Side: Fried eggplant and honey “Berenjenas con Miel” by José Andrés for Food & Wine

Dessert: Pistachio cake with pomegranate glaze by Tannaz Sassooni for King Arthur Baking, or for a similar cake with plums try Andy Baraghani’s pistachio plum cake

Kari Menu 1: “Take it Outside” Picnic, Potluck, Camping, or Tailgate-worthy

Main: Swiss Chard Slab Pie by Kristin Donnelly for NYT Cooking (unlocked) 

Side: Oven-roasted parsnips with hazelnut picada from the Gjelina Cookbook, via Stacey Snacks

Dessert: Pumpkin oatmeal cookies from Sally’s Baking Addiction, inspired by the Brown Butter Oatmeal Cookies served at All Time 

Sonya Menu 2: High Holidays or Weekend Supper

Salad:  Viral carrot ribbon salad by Kale Junkie

Main: Pomegranate molasses glazed salmon by Samuel Goldsmith for BBC Good Food

Side: Jeweled rice with lots of dill by Adeena Sussman

Dessert: Chez Panisse cobbler from NYT Cooking (unlocked) – Sonya swaps the blueberries for blackberries

Kari Menu 2: “Join us at Home” for a Casual Fall Dinner 

Main: Sweet and spicy roast chicken by Melissa Clark from NYT Cooking (unlocked) 

Side: Ina Garten’s Couscous, but Kari will omit the currants and pine nuts and keep it simple

Salad: Crisp green salad with Ina Garten’s garlic vinaigrette, or try Kari’s champagne vinaigrette from our Cali Niçoise Salad 

Dessert: Maple apple tartlets from Recipe Girl, with extra maple syrup for drizzling and served with vanilla ice cream 

For more fall hosting inspiration, check out last year’s episode! 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

What’s the secret to cooking fish so that it doesn’t stick to the pan? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

By the end of this episode, you’ll discover an easy way to turn seasonal shelling beans into a brothy, rustic meal, and you’ll find out why grilled fish with tropical fruit salsa might be the next thing you’ll cook up for dinner. 

Tune in for a quick dose of home cooking inspiration! 

*** 

Links:

Sonya’s style of cooking cranberry beans, and a similar recipe from Taste Space (just use fresh tomato and basil instead of tomato paste, and add stock to simmer the beans in)

A recipe for grilled swordfish with mango-pineapple salsa from Kevin is Cooking blog

The secret to perfectly grilled fish: mayonnaise! from The Kitchn

Kari tried this dish at Bluewater Grill Avalon on Catalina Island 

Nicole Rucker’s amazing banana bread recipe can be found in her book Fat & Flour

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Struggling to find baking recipes that look great online but flop when you try them at home? 

That’s why we asked Sally McKenney, of Sally’s Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally’s Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel.  

By the end of this episode, you’ll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You’ll discover:

1. How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cake
2. The unexpected ingredient that will be the go-to addition to your next batch of muffins
3. The secret behind Sally’s all-time most popular recipe: Chewy Chocolate Chip Cookies

Press play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings!  

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further. 

Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it’s a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads.

👉 Grab a jar here, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off! 

***

Links:

Get your copy of Sally McKenney’s new cookbook: Sally’s Baking 101!

Follow Sally on Instagram, and find more of her trusted recipes on Sally’s Baking

Sally’s recipes mentioned in this episode: 

Sally’s most popular recipe from her website: Chewy Chocolate Chip Cookies 

A cake Sally hopes more people might try: Burnt Sugar Caramel Cake

An easy fall baked good: “Chai Spiced Blondies” (from Sally’s Baking 101)

A fall breakfast baked good: “Pumpkin Spice Latte Muffins” (from Sally’s Baking 101)

A cozy fall quick bread: “Apple Cider Spiced Bread” (from Sally’s Baking 101)

Sally's favorite fall cookie: Maple Brown Sugar Cookie

A delicious apple dessert: Easy Fresh Apple Cake 

A fall beverage perfect for entertaining: Honeycrisp Apple Sangria 

A potluck-friendly savory dish: Homemade Stromboli 

The cake Sally always makes for her birthday: Carrot Cake!

Sally’s favorite cookbook and baking inspirations:

Dessert Person, Claire Saffitz,

Smitten Kitchen, Deb Perlman

Sift, Nicola Lamb

Grand Baby Cakes, Jocelyn Delk Adams

Other recipes we discussed: 

Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland 

Sonya’s Pumpkin Spice Latte Pie recipe is mentioned in the episode, along with Sally’s Great Pumpkin Pie recipe (which includes black pepper!)

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to try Kari’s 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya’s golden egg salad with a secret ingredient and a special technique. Plus, you’ll hear about a sweet-and-salty twist on Rice Krispies treats that you’ll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings.

Tune in for a quick dose of home cooking inspiration! 

***

Links:

Our two takes on egg salad from our Substack!

Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

What if the secret to making effortless, delicious meals was already in your pantry?

If you’ve ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! 

By the end of this episode, you’ll: 

1. Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce 
2. Learn why chefs swear by anchovies to bring a punch to countless dishes… including an easy dressing!
3. Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on hand

Hit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! 

***

Links:

Tomato paste:  in Sonya’s manti in brothy tomato sauce, and Alison Roman’s caramelized shallot pasta, and for our go-to coconut red lentil dish

Canned chickpeas: Kari’s #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus!

Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pasta

Coconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milk

Tahini: Some of our favorite tahini brands: Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods. Sonya’s 3 favorite tahini sauces, and her sesame sauce for noodles. For a sweet treat, try Sonya’s tahini chocolate chunk cookies (swap the chocolate with dried fruit)

Farro: Charlie Bird’s farro salad, the cabbage and farro soup from Six Seasons, and crusty baked cauliflower and farro from Smitten Kitchen 

Orzo: One-pan garlic butter chicken orzo from How Sweet Eats, and a one-pan lemon orzo and salmon from Something Nutritious

Couscous: Ina Garten’s couscous with pine nuts, currants & shallots, a showering of fresh herbs

Japanese curry cubes: Here’s a great guide and recipe for Japanese chicken curry, but Sonya typically makes hers vegetarian

Jarred Roux: Kari’s go-to premade jarred roux for gumbo, soups, stews, and more.

Pomegranate Molasses: For salad dressings like this one, as a sauce for wings, and drizzled on top of roasted squash. (We love the Cortas brand for its flavor)

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here.

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Have you ever wanted to make a deli-style pickle at home, but are too intimidated to try? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll learn how easy it is to turn a bevy of cucumbers + salt into homemade pickles – with no fancy equipment or complicated ingredients required! You’ll also discover a vegetarian Italian pasta dish that uses up all the gorgeous eggplant at the farmers’ market right now. 

Tune in for a quick dose of home cooking inspiration!

***

Links:

One of our favorite recipes for lacto-fermented (sour) pickles is from The Gefilteria. They use 2 Tablespoons of kosher salt to 4 cups of water. For half-sour pickles, ferment for a shorter amount of time. 

A more exact and very helpful guide to making lacto-fermented pickles at home from Farmhouse on Boone!

A simple guide to lacto-fermentation from Noma

Pasta alla Norma by J. Kenji Lopez-Alt for Serious Eats, similar to how Kari made hers, and David Lebovitz’s Pasta alla Norma that uses roasted eggplant  

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

Book a farmers’ market tour with Sonya in Portland, OR!

Craving a sweet treat to beat the summer heat, but can’t even imagine walking into your hot kitchen, let alone turning on the oven? 

In this episode re-release, we’re divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required! 

This week you’ll discover:

1. Fast and easy icebox cakes and frozen pies that bring excitement to any table and rely on easy to find ingredients
2. A chocolatey cookie treat that travels easily to the beach, picnic, or on a road trip
3. A make-ahead dessert from Sonya’s childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice cream

Tune in now for a spoonful of sweet inspiration!   

***

Links:

Sonya’s raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipes

Ina Garten’s mocha icebox cake

Chocolate wafers for icebox cake (or use oreo thins!)

18 ice cream pie ideas from Taste of Home

Not-so-classic peach melba from David Tanis for the NY Times

Classic Scotheroos recipes from Tastes Better From Scratch

Buckeyes recipe by Tammy Winters for All Recipes

Tricia Yearwood’s no-bake rocky road bars

All the rocky road bar combos on TikTok

Ina Garten’s limoncello fruit salad recipe 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

What if you could make the creamiest, smoothest hummus in only 5 minutes? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll learn how to make the easiest, most delicious 5-minute hummus that can be the start of your next great dinner or might become a lunchbox hero. You’ll also discover a recipe for a colorful red pepper relish that’s smoky, tangy, and perfect for crostini, which can be made ahead and easily packed up for al fresco dining.

Tune in for a quick dose of home cooking inspiration!

***

Links:

Michael Solomonov’s 5-minute hummus recipe

Sabich sandwiches from Serious Eats

Make-ahead grilled pepper relish by Elaine Johnson from Sunset Magazine 

Hetty Lui McKinnon’s roasted tomato and dumpling salad from NYT Cooking 

Broccoli spoon salad by Beverly Kim from Bon Appetit 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Have you ever wondered why corn, beans, and squash are often grown –  and cooked – together?

In late summer and early fall, sweet corn, tender squash, and every kind of bean offer a special kind of abundance at our gardens and local farmers’ markets. But with all that bounty, what do you actually cook?

We’re sharing our top 10 Three Sisters-inspired recipes, and by the end of this episode, you’ll:

1. Learn why these crops are called the “Three Sisters,” and get reliable recipes to combine all three... because “what grows together, goes together”
2. Discover quick and easy ways to maximize all that remaining zucchini piling up, from a simple Korean side dish to a rich and nutritious bruschetta topping
3. Find out trusted recipes to make the most of corn while it’s still here, like an irresistible soup and a weeknight chicken dinner 

Tune in now for peak summer flavors, comforting meals, and exciting ways to cook with beans, corn, and squash!

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

A high-quality sea salt can transform just about any dish, and finishing sea salt is one of those small touches that makes a big difference in home cooking. 

We love their Le Saunier de Camargue Fleur de Sel. It’s harvested by hand during a few weeks each year, when the sea, air, and wind align to create the delicate “salt flower” that rises to the surface. 

Grab a jar of their flaky fleur de sel here, or at your local Whole Foods Market, and add a little French sparkle to your next dish. Use code LESAUNIER15 for $2 off your order!

***

Links:

Our three sisters’ episode from Season 2 with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn

Also from season 2, you can listen to an entire episode about Summer Corn 

To learn more about the three sisters, we highly recommend Robin Wall Kimmerer’s Braiding Sweetgrass

Corn

Sonya’s corn soup

Grilled chicken thighs and corn with lime-basil butter by Clare de Boer for NYT Cooking (unlocked)

Beans

Greek marinated gigante baked beans from My Greek Dish, or a stovetop version from Real Greek Recipes. And here are gigante beans if you’re looking to order some online

Tortilla & black bean pie by Martha Stewart

Squash

Korean pan fried rounds of zucchini (Hobak Jeon) from Kimchi Mari

Zucchini bruschetta (aka zucchini crostini!) by Martha Stewart (add a little basil in it too!)

All Three

Three Sisters Bowl with Hominy, Beans, and Squash by Sean Sherman (The Sioux Chef) for NYT Cooking (unlocked)

Lobster succotash by David Tanis for NYT Cooking (unlocked)

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Ever wondered what muffin recipe is endlessly versatile, and also yields fluffy, not-too-sweet results? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

By the end of this episode, you’ll discover a simple, reliable muffin recipe that you can make with just about any fruit, and a stunning 30-minute summer pasta dish that uses an unexpected herb (that you might already have growing in your garden).

Tune in for a quick dose of home cooking inspiration!

***

Links:

King Arthur Baking’s best basic muffin recipe

Sonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & Flour

Wishbone Kitchen’s sungold tomato pasta 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

What’s one recipe that changed everything in your kitchen — and maybe even your friendships? 

If you’re a home cook who’s ever felt stuck in a rut, outgrown old favorites, or longed for a deeper connection at the dinner table, this episode is for you. We’re reflecting on the recipes we return to again and again, and how they shape our kitchens, our routines, and our relationships. Passing a recipe from one friend to another can ripple outward, becoming part of something bigger than just dinner.

To celebrate our 200th episode, we’re sharing the top 10 recipes that have transformed how we cook and host… and brought us closer as friends. that have transformed how we cook and host…  and brought us closer as friends. 

By the end of this episode, you’ll:

1. Discover reliably delicious recipes for entertaining, potlucks, meal delivery, and quick weeknight meals
2. Learn unexpected tips, from slow cooker short-cuts to the dish that turned a salad-skeptic kid into a salad lover
3. Find out the easiest dessert that we have made dozens of times, and have even served for breakfast!

Press play now, and rediscover why cooking at home still feels exciting, nourishing, and new… even after hundreds of meals. 

***

This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

A good quality salt can enhance the flavor of just about any dish, and even your next dessert!

We love their fine grey sea salt from the mineral-rich clay of the Guérande region. Untreated and additive free, it’s hand-harvested using traditional know-how. 

👉 Grab a jar here or at your local Whole Foods Market, and bring a little French magic to your kitchen. Until August 12th, the first 1,000 customers who order from the link can select a coupon for $1 off their purchase!

***

LINKS:

Sonya’s favorite recipes from Kari:

1. Farro and Cauliflower Parm by Sarah DiGregorio for NYT Cooking (unlocked) is now a go-to for hosting or for meal delivery
2. Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking (unlocked)
3. Blueberry Pudding Cake from Epicurious has been made countless times in every season

Kari’s favorite recipes from Sonya:

1. Kari eats more salad because of Sonya, and her favorites are the kale with mint and strawberries, the Maria’s chopped salad, and most importantly, the rainbow salad recipe that converted her son to a salad eater. 
2. Sonya’s turkey chil is a family favorite
3. Using her slow cooker more! Especially slow cooker apple butter from Family Food On The Table, and slow cooker caramelized onions from Gimme Some Oven (which she uses for her tomato soup recipe) 

Our top recipes discovered by hosting the podcast:

1. Olia Hercules’ Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond
2. Adrian Hale’s recipe for: “Communal Table Bread - My easiest first bread recipe.” If you want to take a baking class with her in Portland, OR, sign up here. 
3. The life-changing frittata inspired by Lauren Chandler’s take on a frittata. She referenced this Bon Appetit How to Master Frittata for a Crowd, as well as How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid. Lauren adds: “This was the jumping-off point. They say any dairy, but I used ½-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added ¾ cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”
4. Nicole Rucker’s pie dough recipe can be found in Fat + Flour: The Art of a Simple Bake

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Are you looking for a fresh take on how to use up your haul of peak-season summer corn?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll discover some winning recipes from Sonya’s recent cookbook club meeting, and you’ll want to try an herbaceous, plant-based take on classic creamed corn. You’ll also discover an easy twist on butter chicken that requires no chicken at all, and comes together in one pot for a satisfying meatless weeknight dinner. 

Tune in for a quick dose of home cooking inspiration!

***

Links: 

This month’s cookbook club pick: The Cook You Want To Be, by Andy Baraghani 

Andy Baraghani’s Kufteh (rice + meat meatballs), his pistachio plum cake, and the coconut creamed corn recipe can be found in the cookbook. 

Spicytude butter chicken spice mix (not sponsored for this episode)

Paneer butter masala recipe (a veggie take on butter chicken) from Indian Healthy Recipes, we recommend adding chickpeas too!, and a fully vegan butter chicken option from Vegan Richa

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland, OR!

Do you feel nervous about hosting, and wish you could create a warm and generous vibe for guests with a few simple starters and snacks? 

If you’re looking for unfussy recipes that make entertaining easy, tune into our episode with Carolina Gelen. Her simple-to-follow recipes communicate love and care, even when you don’t have a lots of time to spend in the kitchen, allowing you to enjoy more quality time with your guests!

This week you’ll…

1. Learn simple yet impressive recipes like “Butter Pecan Twists” that come together quickly with pantry staples like brown sugar, butter, and frozen puff pastry. 
2. Discover how to create a warm and inviting atmosphere by pulling a fluffy homemade focaccia out of the oven just as the doorbell rings. 
3. Get inspired by what Carolina learned from her childhood about being resourceful in the kitchen, and how that translates into accessible and impressive potluck dishes like her cabbage roll cake or one-pot baked risotto. 

Tune in now for home cooking tips, recipes, and heart-warming stories with Carolina Gelen! 

***

Links: 

Get your copy of Pass the Plate, Carolina Gelen’s debut cookbook with recipes like butter pecan twist, stuffed dates, cabbage roll cake, and more!

Carolina’s Instagram, TikTok, and Substack!

Carolina’s recipes for phyllo wrapped fish sticks, her pickle latkes, her viral roasted cherry tomato soup and loaded smashed potatoes, 

Hot mustard Doritos

Ottolenghi test kitchen cookbook: Shelf Love

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable? 

If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week’s episode to enhance your home cooking! 

This week you’ll learn….

1. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that’s full of flavor and sure to please all the guests at your dinner table. 
2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed. 
3. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutes

Don’t miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking! 

Links

How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipe

An HLT sandwich from the NY Times  – like a BLT but with halloumi  instead

Yemenite tomato dip from Ottolenghi

Pan con tomate (Spanish tomato bread) by Kenji Lopez-Alt for Serious Eats

Hoda’s restaurant in Portland, OR

A fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table 

How to make homemade pita chips from Natasha’s Kitchen 

Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen 

Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit

10 minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for Epicurious

Simply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves

57 summer tomato ideas from Bon Appetit

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Have you ever wondered how restaurants and chefs get their schnitzel or chicken cutlets perfectly crispy, thin, and golden, every single time?

This week, we’re answering a caller question from our kitchen hotline all about how to master the art of schnitzel at home.

We’re sharing all our pro tips for perfecting crispy cutlets: from the best type of breadcrumbs to use to how to keep them crisp once they’re out of the frying pan. We’ll also reveal the biggest lesson we’ve learned about frying chicken…and it just might go against everything you’ve been taught!

Tune in for a bite-sized dose of home cooking inspiration, and start frying up chicken cutlets at home with confidence!

***

Links:

We love Smitten Kitchen’s crispiest chicken cutlets recipe, as it shares the dredging technique we now use too.

This video by Melissa Clark of NYT Cooking will walk you through schnitzel, step by step. We like the “cascade” method for moving the oil around the pan to create a light, crispy-fried coating for any schnitzel.

You can find Sonya’s recipe for her chicken schnitzel in her cookbook, Braids. 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Leaving home doesn’t mean leaving homemade food behind. What if your next road or plane ride included crave-worthy, nourishing meals and snacks that are ready to go before you even pack the car?

Say goodbye to soggy sandwiches and overpriced airport food! This episode is your guide to easy, delicious make-ahead meals and snacks for road trips, beach days, and airplane adventures. Whether it’s a 3-ingredient cookie you can bake days in advance, or a thermos full of a refreshing homemade slushie, these recipes are designed to travel well and taste even better on-the-go.

By the end of this episode, you’ll:

1. Discover travel-friendly breakfasts that smell like cinnamon and are filled with summer berries
2. Learn how to make snacks with real staying power –  like a sweet-and-salty trail mix boosted with a protein-rich twist
3. Get pro tips for packing food so it stays cool in a hot car, a long flight, or even on a pontoon boat 

Press play now to boost your summer travel with easy, packable, and seriously satisfying homemade recipes! 

***

Links: 

Breakfast

Alison Roman’s blueberry muffin recipe, and Smitten Kitchen’s even more perfect blueberry muffins

Banana nut breakfast bars from Sohly El-Waylly for NYT Cooking

Lunch:

Quinoa patties by Heidi Swanson of 101 Cookbooks

Lemony kale avocado sandwiches by Dirty Gourmet for Sunset Magazine 

Snacks:

Coconut date balls by Feel Good Foodie

Chickpea & cherries snack mix from Well Plated

Sweets:

3-Ingredient Peanut Butter Cookies from All Recipes 

English flapjacks from Smitten Kitchen 

Beverages:

Watermelon slushie by From My Bowl 

Good juices (like the ones from JJ’s Lone Daugher Ranch), frozen and used as ice packs 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

For an in-person Food Friends experience, book a farmers’ market tour through Airbnb with Sonya in Portland!

Does a dinner party have to be “perfect” to be memorable? And what are the keys to ease and success when hosting?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

We’re sharing menus from two separate dinner parties – one that felt easy, and one that was slightly more ambitious. We learned a lot by swapping notes about what worked well and what didn’t go quite like we imagined. 

By the end of this episode, you’ll learn how to make your next hosting experience stress-free, and you’ll also discover the best recipe for a bubbling pan of cheesy stuffed shells layered with rich tomato sauce. It’s a make-ahead friendly dish that’s perfect for gathering friends at your kitchen table. You’ll also discover our favorite layered salad, a vegetarian update of a Midwestern classic that’s ideal for meal prep or can easily stand out at your next potluck.

Tune in for a quick dose of home cooking inspiration!

Links

Ina Garten’s stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top

Sonya’s challah recipe can be found in her cookbook: Braids

Sonya’s fava bean mint dip recipe 

Butter swim biscuits by Naz Deravian from NYT Cooking 

Kari’s 10-Layer Midwestern-inspired Salad from our Substack (it’s free to subscribe!)

Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellos

Grilled fruit en papillote from Gourmet Magazine

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Too hot to cook — but still searching for something satisfying, fresh, and fast to get on the table for dinner?

In this episode, we’re sharing our favorite no-sweat summer dinners, think: refreshing lettuce wraps you can eat with your hands while sitting on the porch, cold noodles slicked with a savory sauce, and creamy tofu so soft it melts on your tongue. Whether you're craving something chilled, charred, or cheesy, this episode is full of realistic, weeknight-ready ideas for getting a satisfying dinner on the table in 30 minutes or less.

By the end of this episode, you’ll:

1. Learn how to turn peak-season produce into a dinner that takes minutes, like blistered veggie pancakes and an easy sheetpan chicken dinner loaded with peppers
2. Get the scoop on a dreamy one-pot pasta that turns grated zucchini into a tangy, creamy sauce with zero fuss
3. Stock up on flexible recipes that balance freshness and flavor, like scratch-made flatbread that comes together in minutes, and a 15-minute 5-star noodle dish

Skip the sweat and savor the season — press play now and discover the summer dinner shortcuts! 

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Links

Cold silken tofu with chili soy sauce by The Floured Camera

Korean multigrain rice from Maangchi, and a quicker version from Tiffy Cooks that doesn’t require soaking 

Ground turkey, shitake, and cashew lettuce wraps by Cybelle Tondu from NYT Cooking (unlocked), and a vegetarian mushroom tofu PF Chang copycat recipe

30-minute sheetpan chicken fajitas from Midwest Foodie Blog

Caprese chicken by Ree Drummond can be served with Ciabatta or focaccia – we love Carolina Gelen’s focaccia recipe 

Jamie Oliver’s Eggplant Flatbread, and a simple yogurt flatbread from Smitten Kitchen (but this one has you let the dough rest for 30 minutes)

Farfalle with yogurt & zucchini by George Germon and Johanne Killeen for Food & Wine 

Cold noodles with zucchini by Erik Kim for NYT Cooking (unlocked)

Green bean and scallion pancake by Justin Chapple for Food & Wine 

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Have you ever wondered what to do with the bean liquid from a can or pot of beans?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

By the end of this episode, you’ll want to make a strawberry-studded shortcake that’s easy, make-ahead, and party-ready. You’ll also get inspired to taste summer’s jammiest berries thanks to Sonya’s foraging and farmers’ market shopping tips.

Plus: we answer a listener's question about what to do with bean liquid from the can -- what to keep, what to rinse, and how bean broth might upgrade your soups, stews, and even baking.

Tune in for a quick dose of home cooking inspiration!

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Links:

Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) 

MFK Fisher’s How to Cook a Wolf and Tamar Adler’s An Everlasting Meal 

So many ways to use aquafaba! From Plant Based Folk, and a few more from America’s Test Kitchen.

For aquafaba, typically 3 tablespoons is used for 1 whole egg, and 2 tablespoons for 1 egg white

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Ready to fire up the grill, but tired of the same old burgers and hot dogs? What if your entire meal—from salad to dessert—could be cooked outdoors? 

This week, we’re sharing 8 easy, meatless grilling recipes that take advantage of peak summer produce. From surprising salads to hearty mains and potluck-friendly sides, these recipes are vegetarian, full of flavor, and can be cooked on any grill… no oven required!

By the end of this episode, you’ll discover: 

1. How to char veggies perfectly and serve them with easy, restaurant-quality homemade sauces  
2. Why making homemade ricotta (it’s so simple!) is the key to a stunning grilled veggie platter
3. A make-ahead salad that’s perfect for meal prep or bringing to a potluck

Press play now and transform your summer grilling routine with 8 veggie-forward recipes!

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Visiting Portland? Or are you a local? For more Food Friends inspiration, book a farmers’ market tour with Sonya!

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Links:

Mains -

Summer ricotta with grilled vegetables from Smitten Kitchen

Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellos

Salads -

Grilled corn panzanella by Ali Slagle for NYT Cooking (unlocked) 

Grilled broccoli salad with ciabatta croutons from Delish, Kari would serve this all on one sheet pan instead of individual portions 

Sides -

Grilled eggplant mojo de ajo and basil salsa verde from the Gjelina Cookbook

Charred sugar snap peas with buttermilk aioli, you could also do this with Romano beans or green beans!

Desserts -

Grilled fruit en papillote from Gourmet Magazine

Brazilian grilled pineapple (or mango too!) with coconut ice cream or sorbet

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Links:

Endive and snap pea salad with parmesan dressing from Bon Appetit – but we like to use our own creamy lemon parmesan vinaigrette  

Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries

Sonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & Flour

Tube of marzipan for the bottom layer of your galette

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Do you ever get to the farmers’ market and feel completely overwhelmed by all the incredible, colorful summer produce?

This week, we’re helping you navigate peak produce season by sharing our top farmers’ market picks for summer, PLUS all the dishes we’re making with our favorite fruits and veggies. Whether you’re filling up your tote bag or harvesting from your own garden, these are recipes we rely on for quick weeknight meals, warm weather hosting, and easy desserts. 

By the end of this episode, you’ll:

1. Discover how to turn your big ripe tomatoes into a quick weeknight sauce or into a refreshing, Vietnamese-inspired soup
2. Learn how to make the most of all that extra zucchini with a dish that’s ideal for hosting or potlucks
3. Get the scoop on the recipe developers and cookbooks we rely on to make seasonal produce shine, including a legendary chef's classic corn dish that you’ll want to serve any time of day

Press play now to make the most of your farmers’ market haul! 

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Links: 

Book a farmers’ market tour with Sonya in Portland!

Tomatoes-

Salmon with freshly grated tomato and butter by Carolina Gelen for NYT Cooking

Nuoc Cham Gazpacho by Kendra Vaculin for Bon Appétit

Jose Andres’ wife’s famous gazpacho recipe from Food & Wine, and

Gazpacho with coconut water, developed by Sonya for Harmless Harvest

Corn -

Alice Waters’ corn cakes

Summer garden tortelloni by Ian Knauer from Gourmet Magazine 

Our summer corn episode from last year!

Eggplan -

Sabich sandwiches from Serious Eats, but Sonya likes Michael Solomonov’s eggplant preparation in his Sabich recipe on The Nosher. If you can find amba, it’s a great addition!

Zucchini -

Zucchini rice gratin with tomatoes and parmesan by Andrea Albin for Gourmet Magazine 

Watermelon -

Watermelon and berry salad with Thai flavors by Gregory Gourdet

Peppers -

Make-ahead grilled pepper relish by Elaine Johnson from Sunset Magazine 

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Book a farmers’ market tour with Sonya in Portland!

Drowning in recipes?

Whether you’ve got stacks of cookbooks, screenshots galore, or a folder full of old magazine clippings, figuring out how to organize the recipes you love (or want to try) can feel overwhelming. 

In this bite-sized episode, we share what’s working for us and how to make your recipe stash more usable and inspiring.

We’re also sharing the best things we ate this week to inspire each other—and you!

By the end of this episode, you’ll discover two quick, kid-friendly ways to turn a pound of ground meat into a flavorful, filling dinner, and you’ll learn simple, effective ways to organize all those recipes you’ve bookmarked, ripped out, or saved on your phone.

Tune in for a quick, satisfying dose of home cooking inspiration—plus practical answers from our kitchen hotline!

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Links:

Ground beef taco filling similar to what Kari and Sonya make, from Feel Good Foodie

“Middle School Tacos” by Sam Sifton for NYT Cooking - the kind Kari grew up with

A simple version of Arayes from All Recipes, and arayes packed with more herbs from Little Spice Jar

Paprika recipe organizer app, suggested by our listener Roy

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What’s the best thing you’ve ever made with a pound of strawberries? 

Whether you’ve picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we’ll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they’re in. 

By the end of this episode, you’ll:

1. Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cake
2. Discover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarpone
3. Get inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade,  and a way to use up those past-their-prime berries for a tangy, refreshing drink.

Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! 

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Links:

Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn’t enough 

Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)

Ina Garten’s Strawberry Country Cake

Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) 

Sonya’s strawberry tiramisu and watch her make it on ABC/KATU’s AMNW

Gabrielle Hamilton’s strawberry milk from her cookbook Prune, via Smitten Kitchen 

How to make strawberry shrub with two separate techniques from Food52

Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Order Sonya's cookbook Braids for more Food Friends recipes!

Need a meal that’s fast, flavorful, and starts with what’s already in your pantry?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

You’ll learn how a humble packet of ramen turned into a produce-packed weeknight favorite (yes, there’s a jammy egg involved), and how a store-bought cookie became the secret star of a dreamy layered trifle that can feed a crowd. Whether you’re cooking for yourself or for your next dinner party, these pantry-meets-fresh combos are all about making home cooking feel easy… and a little bit unexpected. 

Tune in for a quick dose of inspiration, a few clever tips, and your next best bite!

***

Links

Momofuku ramen noodles, and this one is Sonya’s favorite flavor (not sponsored)

Grilled asparagus from Love & Lemons

A bok choy salad similar to what Sonya made from The Cozy Apron

Japanese BBQ sauce to top noodles with

For the “Chocolate Cookie Crunch Trifle”: make chocolate pudding, make vanilla pudding, make a batch of whipped cream, and grab one package of Tate’s cookies. Layer all three in a big bowl or trifle dish just before serving! (And for the vanilla pudding, Kari added a bit of white chocolate ganache, a tip she learned from Nicole Rucker’s book, Fat + Flour)

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what food people actually cook when guests come over—and why those recipes always work?

In this episode, Adam Roberts—aka The Amateur Gourmet—takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person. We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.

By the end of this episode, you’ll:

1. Get a sneak peek at Food Person, Adam’s twisty, funny, page-turning, novel (think The Devil Wears Prada, but for cookbook publishing).
2. Discover the dessert that never fails a dinner party. 
3. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm.

Press play for Adam’s best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze.

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Links:

Food Person, Adam Roberts’ debut novel, is out now!

Subscribe to Adam’s Amateur Gourmet Newsletter on Substack

Follow Adam on Instagram

Adam’s cookbook recs from today’s episode: 

The Barefoot Contessa books (especially for beginners)

Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn Carreno

For the best homemade ice cream recipes and techniques, check out David Leibovitz’s The Perfect Scoop 

Anything by Melissa Clark is dependably excellent 

Some of the cookbooks highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering Heart

Food writing that has inspired Adam:

Calvin Trillin 

Amanda Hesser’s Cooking for Mr.Latte

Nora Ephron’s Heartburn

Who Adam channels in his kitchen: 

Lidia Bastianich, and one of her recipes is his go-to pasta dish for dinner parties.

He might follow that with warm freshly baked chocolate chip cookies

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Order Sonya's cookbook Braids for more Food Friends recipes!

Looking for easy dinner ideas that you can cook up in minutes, all in one pot?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to get out your pasta pot and make scratch-made SpaghettiOs that are shockingly delicious, and only use a handful of ingredients. You'll also hear about a throw-back brunch option that travels well and can be made with a store-bought save.

Plus: wondering what to do with leftover tomato paste? We're answering questions from our kitchen hotline, and you'll also hear a great tip from a listener!

Tune in for a quick hit of home cooking inspiration!

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Links:

Maurice in Portland for their incredible quiche

A spinach, tomato and feta quiche from Food.com, and a mushroom and gruyere quiche by Elise Bauer from Simply Recipes 

One pot homemade “Spaghetti O's” by Ree Drummond from Food Network

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Order Sonya's cookbook Braids for more Food Friends recipes!

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve?

If you’re craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it’s time to wow your guests. 

By the end of this episode ,you’ll:

1. Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effort
2. Learn how to make a quick 10-minute main that keeps time at the stove to a minimum
3. Find your go-to no-bake dessert made with fresh berries and a few smart shortcuts

Press play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! 

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Links: 

Sonya’s Menu #1

Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. 

Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious Eats

Salad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil 

Dessert: Blueberry lemon icebox cake from Sally’s Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement 

Kari’s Menu #1 

Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese 

Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon Appetit

Side: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”

Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) 

Sonya’s Menu #2

Main: Sungold tomato pasta from Wishbone Kitchen

Side: Grilled garlic bread by Bobby Flay with roasted garlic, and one with fresh garlic without from Recipe Tin Eats

Salad: Maria’s chopped salad recipe (which Sonya mistakingly called Mary's in the episode, oops!) is coming out this Sunday 6/8 on our Substack! It’s free to Subscribe!

Dessert: Raspberry buttermilk cake via Smitten Kitchen from Gourmet Magazine

Kari’s Menu #2 

Starter: A platter of corn Ribs from Recipe Tin Eats

Main: Sheet-Pan Feta with Tomatoes and Chickpeas by Kendra Vakulin from Bon Appetit, serve with crusty bread or pita for scooping (Kari often makes this sourdough pita recipe by Adrian Hale)

Dessert: Chocolate-cookie crunch trifle from Punch Fork, served with a bowl of summer strawberries 

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Order Sonya's cookbook Braids for more Food Friends recipes!